Background
I bought far too many pears to be able to eat within a couple of days so I've decided to make some chutney from them. I found thisย Pear and Chilli Chutney recipe on the net, then adjusted it to my liking - for example I reduced the sugar and added more chillies, as the chillies I had in my larder were medium hot. If youโre using small, Thai chillies, two of those should be enough! Serve the chutney with matured or blue cheeses and cold meats .
Ingredients
- 500g pears
- 500g tomatoes
- 2 onions
- 2-4 fresh red chillies, deseeded
- 125 ml cider vinegar
- 75g dark brown soft sugar
- 1 inch of ginger
- ½ teaspoon English mustard powder
Instructions
- Peel, core and chop the pears. Roughly chop the tomatoes. Finely chop the onions and chillies. Peel and grate the ginger.
- Put everything in a heavy-based pan and combine. Gently heat it up, bring to the boil, then gently simmer uncovered for 45-60 minutes until you get a thick jam. There shouldnโt be any liquid left around the vegetable/fruit pieces, only a very thick, sticky sauce.
- Spoon the hot chutney into cool, sterilised jars. Seal the jars and move them to a cool place for storage.
- Once opened, keep the jars chilled in the fridge.
Tips
This is enough for 3 small (180g) or 2 medium (300 ml) jars.Categories
- Meal Type: - Edible Gifts - Everyday - Preserves - Sauces
- Occasions: - Bonfire Night - Christmas - Fathers Day - New Year - Parties - Picnic - Sports Food - Thanksgiving
- Ingredients: - Common Fruits
- Health and Diet: - Combination - Dairy Free - Egg Free - Fat Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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